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Chicken Gnocchi Soup Recipe

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4 from 15 reviews

This comforting Chicken Gnocchi Soup combines tender chunks of chicken, pillowy potato gnocchi, and fresh baby spinach in a creamy, savory broth enriched with garlic, sun-dried tomatoes, and aromatic herbs. Perfect for a quick and hearty meal, it brings rich flavors and a satisfying, warming texture in under 30 minutes.

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • ½ cup carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 sun-dried tomatoes in a jar, chopped
  • ¾ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • 2 cloves garlic, crushed

Broth and Seasonings

  • 4 to 6 cups chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon mustard powder

Main Ingredients

  • 16 ounces potato gnocchi
  • 2 to 3 cups chopped or shredded cooked chicken
  • 1 cup heavy cream
  • 1 cup half and half
  • 1 cup baby spinach

Instructions

  1. Make the flavor base: Melt butter in a Dutch oven or large soup pot over medium-high heat. Add diced onion, finely chopped carrots, celery, and chopped sun-dried tomatoes. Season with salt and pepper. Cook while stirring frequently for 3 to 4 minutes until the vegetables start to soften. Add crushed garlic and cook, stirring, for an additional 30 seconds until fragrant.
  2. Deglaze: Pour in the chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot to add extra flavor. Stir in dried thyme and mustard powder. Bring the broth to a boil over medium-high heat.
  3. Add the main ingredients: Carefully add the potato gnocchi and chopped or shredded cooked chicken to the boiling broth. Stir gently but thoroughly to prevent the gnocchi from sticking together. Reduce the heat to a simmer and cook until the gnocchi float on top or according to package instructions, usually a few minutes.
  4. Make it creamy: Stir in the heavy cream, half and half, and baby spinach. Simmer gently for about 2 minutes until the spinach has wilted and the soup is heated through. Remove from heat and taste the soup. Adjust salt and pepper as needed.
  5. Serve: Ladle the warm soup into bowls and serve immediately. Optionally, sprinkle with extra cracked black pepper for an added kick and garnish.

Notes

  • Use cooked chicken; leftover roast chicken or rotisserie chicken works well.
  • Adjust the amount of chicken broth to your preferred soup thickness.
  • For a lighter option, you can substitute heavy cream and half and half with whole milk or evaporated milk, though creaminess will be reduced.
  • Gnocchi cooks quickly and is done when it floats, so watch carefully to avoid overcooking.
  • Sun-dried tomatoes add a subtle tang; if unavailable, omit or substitute with roasted red peppers.

Find it online: https://yumntasty.com/chicken-gnocchi-soup-recipe/